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Split Peas Soup

  • 2 ¼ cups dried split peas

  • 2 quarts cold water, plus more as needed

  • 1 ½ pounds ham bone (I used smoked turkey neck)

  • 2 onions, thinly sliced

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 pinch dried marjoram

  • 3 stalks celery, chopped

  • 3 carrots, chopped

  • 1 potato, diced (optional)


  1. Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.

  2. Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 1/2 hours, stirring occasionally.

  3. Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.

split peas soup.jpg
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